baking powder

These delightful cookies, which are adapted from "Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and cakey rose lukum, a gel-like candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.

Rose and Almond Ghriba

confectioners’ sugar,

almonds

granulated sugar

eggs

unsalted butter, softened

rose water

salt

Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.

Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.

Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.

Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.

Try our version of a classic! These Old-Fashioned Peanut Butter Cookies are a tried and true crowd-pleaser with their creamy peanut butter flavor.

Peanut Butter Cookies

flour

CALUMET Baking Powder

baking soda

butter, softened

peanut butter

granulated and packed brown sugar

vanilla

Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.

Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

A gâteau Basque is a buttery almond-flavored cake filled with a layer of pastry cream for a beautiful contrast of crumbly and creamy layers. Try these easy and delicious cake recipe from chef Alex Raij. 

G&#xE2;teau Basque Cake Recipe

For the Pastry Cream: 2¼ cups whole milk

sugar, divided

cinnamon

lemon zest

cornstarch

For the Cake: 3 eggs

sugar

almond extract

vanilla extract

all-purpose flour

For Assembly: ¼ cup water

cognac

cherries

egg, beaten

Almond Cake with Lemon Custard and Boozy Cherries

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

bread flour

vegetable shortening,

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

Fluffy flour tortillas made with simple ingredients!

Homemade Flour Tortillas

all-purpose flour (plus more for dusting)

shortening

water

In a large bowl whisk together flour, salt, and baking powder.

Cut in shortening using a pastry cutter, until mixture is crumbly.

Create a well in the center of the bowl and pour in the hot water.

Gently mix the flour mixture into the water, stirring until a dough forms.

Flour your work surface lightly and dump the dough onto the work surface.

Knead gently until the dough becomes soft, smooth and stretchy.

Divide the dough into 8 even-sized balls.

Cover with a damp cloth and allow the dough to rest for 15-30 minutes.

To roll out the tortilla, place a ball of dough on a piece of parchment paper and flatten slightly with your hand.

Starting with your rolling pin in the center and roll up.

Come back to the center and roll down.

Return back to the center and roll out on both sides. Repeat until your tortilla is super thin.

Brush a heavy-bottom skillet VERY lightly with butter and heat until butter sizzles.(See note on using butter)

Place the tortilla into the skillet.

When the underside has a few brown spots, flip and cook the other side.

When done, place tortillas in a tortilla warmer or a pot. If using a pot, separate the tortillas between layers of barely damp paper towels and place the lid on the pot so that no steam escapes. This will keep them soft and chewy!

Repeat until all of the tortillas are cooked and then remove the paper towels.

Store cooled tortillas in an airtight container.

Extra Crispy Baked Chicken Thighs use baking powder and chicken seasoning for crispy skin and the best juicy, oven roasted or oven fried chicken thighs!

Crispy Baked Chicken Thighs

chicken

BAKING POWDER

chicken seasoning, your favorite variety

tsp seasoned salt,

garlic powder

pepper

cooking spray

Adjust your oven racks to upper-middle and lower-middle positions. You need to start baking your chicken on the bottom rack and finish it off on the upper rack.

Preheat your oven to 250 degrees. 

Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.

If your chicken seasoning is low or no salt or sodium you must use 2 teaspoons of salt or seasoned salt in this recipe. I just don&#039;t want your skin to taste salty (if you enjoy eating a little crispy skin like I do on occasion). Some chicken seasonings are have a high salt content.

In a small bowl or in a large resealable bag, combine BAKING POWDER, chicken seasoning, garlic powder, seasoned salt and pepper. Set aside.

Wash and pat your chicken thighs dry with paper towels. Trim excess fat or skin if necessary.

Place in the large resealable bag or bowl with powder mixture.

Adjust and shake the chicken thighs around. Make sure all of them are lightly coated in the baking powder mixture. Shake each thigh to remove excess coating before placing on your prepared baking sheet.

Place the chicken thighs on your prepared sheet. Bake for 50 minutes on the lower-middle rack.

Remove your thighs from lower-middle and move to upper-middle rack. Close your oven door and turn the temperature up to 425 degrees. Your oven needs to preheat with the chicken thighs inside it.

Bake for another 45 - 55 minutes and thighs are a nice golden brown color. Start watching your chicken thighs at about the 30 minute mark. Depending on the size of your chicken thighs you will need to check for the appearance of burnt spots. A few are ok but you don&#039;t want a lot of them.

Try to turn your baking sheet quickly, halfway through baking if your oven has a hotspot. Remove thighs from oven and let stand for a few minutes before serving. Enjoy|!

This moist cake with a crunchy nut topping is sure to become a teatime favourite

Caramelised apple cake with streusel topping

light brown muscovado sugar, plus 1 tbsp

dessert apples,

tsp vanilla extract

plain flour

tsp baking powder

milk

demerara sugar, plus 1 tbsp

cold butter

tbsp toasted, chopped hazelnuts

Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.

While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.

Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.

Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

Learn how to make Mindy Segal&#039;s peanut butter thumbprint cookies with strawberry lambic jam.

Peanut Butter Thumbprints with Strawberry Lambic Jam

For the Strawberry Lambic Jam:

strawberry lambic

For the Cookies:

½ cup (4 ounces) unsalted butter,

brown sugar

egg,

sea salt flakes

peanuts

strawberry lambic jam

Peanut Butter Thumbprints w/ Strawberry Lambic Jam

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Welsh cakes

caster sugar

½ tsp mixed spice

½ tsp baking powder

butter,

lard,

currant

splash milk

Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Learn how to make Mary Berry's lemon drizzle cake recipe our easy guide. Mary's classic lemon drizzle will never let you down - see how to make it here.

Mary Berry’s lemon drizzle cake

self-raising flour

softened butter

lemon

¾ level tsp baking powder

For the lemon drizzle topping:

Special bakeware / equipment:

Electric whisk

traybake

In lunch box currency, Dunkaroos were the gold doubloons. Now that they&#039;re (sadly) discontinued, make your own version of the childhood snack.

Homemade Dunkaroos

butter

For the Frosting:

unsalted butter

confectioners’ sugar

½ cup rainbow sprinkles

Easy Homemade Dunkaroos

You won&#039;t be able to stop eating this&amp;#x2014;trust us.

Brown-Butter Banana Bread

Nonstick cooking spray, for greasing

bananas, mashed,

dark brown sugar,

nutmeg

Brown-Butter Banana Bread Beats All Other Banana Breads

These fluffy American-style buttermilk pancakes are best made fresh and served up for brunch with our decadent apple and pecan topping

Buttermilk pancakes

apples

pecan halves, halved lengthways

maple syrup

½ tsp bicarbonate of soda

golden caster sugar

buttermilk

Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.

For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.

Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.

To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

Chocolate cake? Check. Cookie dough frosting? Check. Oozy caramel drizzle? Check. It doesn't get much better does it?

Cookie dough chocolate cake with caramel drizzle

(550 grams) caster sugar

(400 grams) self-raising flour

(100 grams) good-quality cocoa powder

(250 milliliters) milk

(185 milliliters) Kahlua

(330 grams) caster sugar

eggwhites

unsalted butter, chopped, softened

(200 grams) milk powder

tbs vanilla extract

dark chocolate chips, roughly chopped

cacao nibs

(220 grams) caster sugar

salted butter

(125 milliliters) pure (thin) cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Potato pancakes

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